6 to 8 Jalapenos, topped, seeded if desired, and cut in half, lengthwise

2 medium yellow or white onions, chopped

¼ C Roasted Garlic

1 bunch Cilantro

¾ C Orange Juice

¾ C Cider Vinegar

2 C fresh pineapple chunks

Salt & pepper to taste

Instructions

In a heavy bottom pot, sauté jalapenos and onion in oil over medium heat until soft. Add Pineapple & Garlic and continue to cook until pineapple softens.

Add Liquid, Salt & Pepper, and Cilantro.

Simmer 40 minutes.

Blend.

Bean Dip

Ingedients

3 C Pinto Beans

4 cloves roasted garlic

¼ C roasted garlic oil

1 roasted jalapeno

½ C pico de gallo

¼ C caramelized onions

¼ C chopped cilantro

Instructions

In a sauté pan, heat garlic on medium. Add jalapeno, pico, onion, garlic. Cook for about 5-10 minutes. Add beans and cilantro, stir, cook another 5 to 10 minutes. Allow to cool then blend in a food processor.

Fried Chicken Tacos

Ingredients

Chicken Tenderloins, soaked overnight in buttermilk.

2 eggs, beaten

1 C AP Flour + 2TBSP Corn Starch, mixed

Dredge

1 C Masa

1 C AP Flour

1 tsp smoked paprika

1 tsp chili powder

Salt and Pepper

Instructions

In a large cast iron skillet or dutch oven, heat 2” of oil on medium high heat. Test for readiness by sprinkling a piece of flour in the oil, if it immediately makes light bubbles, your oil is ready. Continually adjust heat if using an electric stove, to keep the oil from overheating. (or get a high temp digital thermometer)

Wearing gloves, dip buttermilk soaked chicken in the corn starch and flour mixture. Next dip into the egg wash. Finish by Dipping into Seasoned Dredge mix. Drop into the frying pan, do not overcrowd the pan.

Tenderloins should fry in about 7 minutes, and should be crispy and golden brown. Let cool on a glazing rack.

Serve in a flour tortilla with lettuce and pico de gallo. Top with Jalapeno Pineapple hot sauce, pickled purple cabbage, queso fresco, and cilantro.